Seared Cuttlefish Recipe

Here is a revisited version of a traditional dish from the province of La Spezia, proposed by the chefs at Palmaria Restaurant Portovenere.

Recipe: Seared cuttlefish, crunchy crumbs, sauteed cream and artichokes

Ingredients for 4 people

• Cuttlefish 800 gr.
• Artichokes n. 6
• Golden onion 50 gr.
• Carrot 50 gr.
• Celery 50 gr.
• Extra virgin olive oil 100 gr.
• Panko bread 30 gr.
• Parsley 30 gr.
• White wine 100 gr.

Procedure

Clean the artichokes and cook them upside down in a saucepan with salt, pepper, olive oil and white wine. Aside, lightly brown the celery, the carrot and the finely chopped onion, then use a blender to mix everything with the extra virgin olive oil. Clean and sear the cuttlefish in a pan for a few minutes. Serve alternating cuttlefish and artichokes, the sauce, and panko bread crumbs seasoned with chopped parsley.

Buon appetito!

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